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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Slice butternut squash in half, lengthwise. Brush flesh sides of squash with olive oil. Bake for 1- 1/2 hours at 375F. Scoop flesh from skin. Set aside. In medium sized frying pan saute apples, celery, carrots, and onion in 1tbs butter. Add ginger, curry powder, and cinnamon. In pot make a rue of remaining butter and flour. Heat 1 pint of heavy cream. Add to rue, stir well. Blend squash and sauteed apple mixture in blender. Add to rue/cream mix. Stir well. Cook on medium low heat until all is thoroughly heated, being careful not to burn. Serve hot & enjoy!